Wild Mushroom & Asparagus Rosemary Ginger Poached Egg

Wild Mushroom & Asparagus Rosemary Ginger Poached Egg

2 tsp. sesame oil
2 cup wild mushrooms, chopped
2 tsp. fresh rosemary, minced
1/4 tsp. fresh ginger root, grated
1 tsp. honey
1/4 cup fresh asparagus, chopped and lightly steamed
1 pastured egg
kosher salt

 

Heat the oil in a medium skillet over low heat. Add the mushrooms with a touch of salt and sauté until they begin to release their juices. 
Add the rosemary, ginger, and honey and cook 2-3 minutes more.

 

Transfer to a plate outfitted with a cookie or biscuit cutter if you want a perfectly round mound of mushrooms.

 

Top with a perfectly poached egg, freshly steamed asparagus, and plenty of salt.

Be amazed.